Gammon with Pease Pudding and Mustard & Shallot Sauce

This gammon with pease pudding and mustard & shallot sauce recipe is my take on a the classic pease pudding made using yellow split peas. Served alongside our gammon it is comfort food at its best, however the addition of the mustard and shallot sauce elevates it to a dish worthy of any social gathering. I highly recommend it!

Ingredients

NB You can use any uncooked gammon joint/ham from our range – just scale the accompanying pease pudding and mustard & shallot sauce up or down according to the weight of the joint.

1 small onion, peeled and studded with 8 whole cloves

2 bay leaves

1 small carrot

6 black peppercorns

Pease Pudding

400g yellow split peas, rinsed and drained

2 large carrots, peeled and sliced into 1cm slices

1 onion, peeled and diced small

2 celery sticks, sliced

2 bay leaves

1 litre water

1 tsp salt

50g butter

freshly ground black pepper

Mustard and Shallot Sauce

3 echalion shallots, peeled and finely chopped

30g butter

30g plain flour

1tsp English mustard powder

200ml milk

1 tsp Dukeshill Meaux mustard (or any wholegrain mustard will do)

Seasoning to taste

Directions

Step 1 Cook the gammon/ham joint in a pan with the clove studded onion, bay leaves, carrot and peppercorns and enough water to cover it all. Bring to a gentle simmer and cook very gently for 1 hr 15 mins (or according to the cooking guidelines for the weight if using a different sized joint).

Step 2 When cooked remove to a warm plate, cover with foil and let it rest. Keep the stock for soups.

Step 3 Meanwhile put the yellow split peas, carrot, onion, celery, bay leaves and water in a saucepan and bring to a gentle simmer over a low heat for 45 mins. Top up with water if need be during the cooking time.

Step 4 Remove from the heat and discard the bay leaves. Stir in the seasoning and butter.

Step 5 Puree using a hand blender or food processor and transfer to a warmed serving dish.

Step 6 For the mustard & shallot sauce melt the butter in a saucepan and add the finely chopped shallots. Cook over a very low heat for 10-15 minutes until they start to colour.

Step 7 Stir in the flour and mustard powder and cook for 1 min.

Step 8 Add the milk, stirring continuously until the sauce has thickened slightly. Add the Meaux mustard and seasoning to taste.

Step 9 Carve slices and serve with a big dollop of the pease pudding on the side and the mustard sauce poured over the slices. This needs no other accompaniments other than some Savoy cabbage. Enjoy!

NB You can soak the yellow split peas overnight however I never do as I like the slight nutty texture of the pease pudding using the unsoaked split peas.

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About Sarah

As co-directors and owners of Dukeshill, Neale and I feel immensely proud to be part of a team dedicated to offering you the very best of our British foods. In Sarah’s Kitchen I explain what makes us different and hopefully inspire you to try our wonderful products.

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About Dukeshill

Dukeshill is a family business. We make traditionally cured hams, bacon and sausages as well as other charcuterie – and even Christmas Puddings! You’ll find our full range, along with masses of other carefully selected fine foods, in our online shop.